Red cabbage tagliatelle with mushrooms and pecorino

Name: red cabbage tagliatelle with mushrooms and pecorino
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 Red cabbage; 6 el mild olive oil; 75 g Pecorino Romano; 1 lemon; 15 g fresh flat parsley; 50 g peeled pistachio nuts; 1 toe garlic; 400 g chestnut mushrooms; 200 g Cantharellus cibarius

Tagliatelle of red cabbage with cheese, parsley, pistachios, garlic, chestnut mushrooms with chanterelles.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Halve the red cabbage in the length and remove the hard core. Cut lengthwise in slices of 1 cm.
Spread the red cabbage over a griddle covered with parchment paper, drizzle with oil and sprinkle with salt and pepper.
Roast the coals for about 25 minutes. Spoon halfway.
Meanwhile, grate the Pecorino roughly. Clean the lemon, grate the yellow skin and squeeze out the fruit. Cut the parsley coarsely.
Put half of the cheese, 2 tbsp lemon juice (for 4 people) and lemon zest, pistachio nuts, parsley, garlic and olive oil into the food processor bowl.
Grind to a crumbly pesto. Add some extra water if the pesto is too dry.
Clean the mushrooms and cut each in 6 parts.
Heat the rest of the oil in a pan and fry the mushrooms for 5 minutes on medium to high heat until golden brown.
Meanwhile, halve the Cantharellus cibarius in the length and bake for another 5-6 minutes. Sprinkle with salt and pepper.
Remove the red cabbage from the oven and spread over the plates. Divide the mushrooms and pesto over there and sprinkle with the rest of the cheese.